Homemade Tim-tam Cookies

Based on a famous Australian cookie and carried in most stores until March or April; such as Target in USA or Safeway in Canada.Similar to Scout thin mints, just add a teas. of peppermint to the cookie batter, do not use filling , but still dip in the chocolate, or use melted mint chocolate chips.

Servings: Makes 3 1/2 to 4 dozen cookies

Prep Time: 10 minutes + chill time

10 minutes

Cook Time: 13-15 minutes + chill

15 minutes25 minutes

Ingredients:

Wafer Cookie:

2¼ cup

Flour

¼ cup

Cornstarch

5 tsp

Unsweetened Cocoa Powder

1 tsp

Malted Milk Powder

½

Teas. Salt

1 cup

Granulated Sugar

½ cup

Butter, softened

⅓ cup

Milk, any kind

1

Teas. Vanilla Extract

-

Filling:

3 cup

Heavy Cream

1½ cup

Sifted Powdered Sugar

¾ cup

Unsweetened Cocoa Powder

dash

Salt

-

Chocolate Coating:

10 oz. pkg

Semisweet Chocolate Chips

½ cup

Butter, softened

In a Microwave Safe Bowl, combine chocolate and butter. melt on hi power ,stirring every 45-60 seconds, until chocolate is smooth. chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.

Directions:

Wafer Cookie:

In a small bowl, whisk the first 5 ingredients; set aside.In a large mixer bowl, cream the butter and sugar. With the mixer on low speed, add in the milk and the vanilla. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated. Shape dough into 2 logs, about 1 1/2 inches in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm. Heat oven to 375^.

Slice dough into rounds 1/4 inch thick only.(original cookies are rectangular in shape).If cookies are too thick, they will not be as crisp- and place on a parchment lined baking sheet. Cookies will not spread very much,so you can put them quite close together.Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before filling and dipping.

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Chocolate Mousse Filling:

In a chilled bowl blend ingredients, then whip until mixture holds a peak.Using 2 cookies spread 1 to 2 teas. filling on the flat side of 1 cookie and place another cookie ,flat side down on top of filling,press down slightly,to even out.Using finger or back of spoon smooth filling that squished out.Set aside on flat tray.Continue with remaining cookies and filling. Place cookies in refrigerator to chill.When all cookie are filled ans chilled. Dip each cold cookie quickly in melted chocolate,turning with a fork to coat, then transfer to a piece of parchment paper then refrigerate to set up for at least 30 minutes, or until chocolate is cool and firm. Reheat chocolate as needed to keep it smooth and easy to dip into. Keep stored in refrigerator.